Development of lesser yam ( Discorea esculenta L.) noodle/ Rona Mae L. Galzote, Rachelle L. Magpayo, Bryan B. Quejada, and Maera Alyssa T. Tividad .--

Bachelor's thesis

College of Liberal Arts .-- Bachelor of Science in Hotel and Restaurant Management: Technological University of the Philippines, 2024.

Includes bibliographic references and index.

The study focuses on developing Lesser yam (Dioscorea esculenta) Noodle that aims to
evaluate the suitability of lesser yam as flour in noodle production. This study addresses
the increasing demand for plant-based options and aligning with consumer preference for
healthier food choices. The key process in developing this product includes freeze-drying,
grinding, kneading, and packaging. The fresh noodle undergone different microbiological
analysis such as standard plate count resulting in 270 CFU/g, below the allowable limit of
103CFU/g, coliform resulting in <10 CFU/g, E. coli resulted in <10 CFU/g, yeast and mold
also showed <10 CFU/g. In physico-chemical analysis, revealing a water activity of 0.94,
pH of 6.74, color which characterized as Cream White, texture which characterized as
moderately soft with slight stickiness, and gluten analysis indicating that no gluten is
detected. In proximate analysis, the moisture content is 68.99g, protein content is 6.55g,
fat content is 4.16g, carbohydrate content is 19.63g, dietary fiber content of 4.35g. The
product survey results from 30 students and 20 general consumers at the Technological
University of the Philippines- Manila (TUPM) and Arellano Avenue San Andres, Malate,
Manila show a mean score of 7.55 appearance, 8.17 aroma, 7.83 color, 8.30 taste, 7.8
texture, and 8.04 general acceptability. The results demonstrates that Lesser yam Fresh
Noodle was highly rated with a “Like Very Much.” The product was processed and
developed successfully while achieving an acceptable result in terms of sensory evaluation.
Additionally, studies can be explored such as improving the texture, and appearance of the
product.